---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental, Salads, Ethnic
       Yield: 4 servings
       1 lg Cucumber
     1/2 c  Cider vinegar; -OR-
     1/2 c  -White wine
       1 tb Sesame seeds
       1 tb Sesame oil
       1    Onion; chopped finely
       2    Garlic cloves;sliced finely
       1 ts Tumeric
       1 ts Sugar;up to 2 ts
   First peel the cucumber & cut into 2 inch pieces. Cut
   these again into lengthwise sticks. Now put them into
   a pan with the vinegar and salt; add a little water to
   cover, heat and simmer for a few minutes until the
   cucumber is slightly tender and transparent. Drain,
   keeping the liquid, and let cool. Set aside. Now toast
   the sesame seeds in a pan with a little oil until they
   begin to jump & turn golden. Then let them cool. After
   this, heat 1 Tbsp of the oil in a pan and cook the
   onion and the garlic without burning until they are
   golden brown. Remove them from the pan and let cool.
   Now pour the remaining oil, tumeric, sugar and half
   the drained vinegar liquid. Stir this over a gentle
   heat until the sugar is dissolved. Add the onion and
   garlic and heat them through. Arrange the cucumber
   pieces in a salad bowl and pour over the dressing. Mix
   well and then scatter the sesame seeds on top. Serve
   warm or cold.
   SERVES:4-6 SOURCE: _The New Internationalist Food
   Book_ by Troth Wells posted by Anne MacLellan